So you may be asking yourself, “chicken and waffles……. is this something I would like”? The answer is…….”absolutely, yes”! I know this dynamic duo may seem a little far fetched, but just think about a salty and sweet culinary masterpiece in one bite. I very seldom order this when I see it on a menu because it is just too much food. On occasion, I will meet my sister at The Blue Rooster
in Sarasota, FL, and we will splurge and share this delicious showpiece of a meal.
This chicken and waffle recipe is sublime because you get the combination of salty, crunchy chicken with a sweet, warm waffle, but the chicken is baked instead of fried and is a much smaller portion. It is a unique appetizer for a dinner party or brunch gathering. I love to see people’s reactions when they spot it on my food table. There is much controversy over this dish and where it originated. John Edge who is the director of the Southern Foodway Alliance and author of Fried Chicken: An American Story says, “it’s a dish most popular among expatriate African-American Southerners”. He adds, “a dish most popular among Southerners now living in urban areas whether that be the urban South or urban West, in the case of Los Angeles, or the urban North, in the case of New York”. Edge suspects this delicious pair probably has been a part of America’s culinary repertoire for a long time- since the nation’s earliest days when Thomas Jefferson brought a waffle iron back from France. He believes the recipe originated in multiple places including the South.
If you are like me and would like to know the history of a recipe, check out www.thehistorykitchen.com
. Tori Avey explores the story behind the food we eat and how recipes of different cultures have evolved.
12 chicken breast tenders, cut in half crosswise
3/4 cup nonfat buttermilk
1- 1/2 cups panko crumbs
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
1/4 tsp. ground pepper
1/4 tsp. salt
24 mini waffles
Stir together chicken and buttermilk in a medium size bowl. Chill 30 minutes. Place a large baking sheet in oven, and preheat oven to 450 degrees.
Place panko crumbs in a shallow bowl. Stir together garlic powder and next three ingredients. Remove chicken from buttermilk, and pat dry, discard buttermilk.
Sprinkle chicken evenly with spice mixture; dredge in panko. Remove baking sheet from oven; coat with cooking spray. Immediately place chicken on hot baking sheet; coat chicken with cooking spray.
Bake at 450 degrees for 20-25 minutes or until chicken is crisp and lightly browned.
Arrange toasted waffles on a large platter and top each waffle with a pice of chicken. Secure chicken to waffle with a decorative pick. Drizzle warm maple syrup over top. Serve immediately. Serves:24
Recipe compliments of The Slim Down South Cookbook.